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Recipe provided by Jonathan Pepera, Double 8 Cattle Company Contributor
2 Double 8 Cattle Company Fullblood Wagyu beef Short Ribs
1 CUP Soy Sauce
1 CUP Honey
2 TBSP Ginger (minced)
1 TBSP Garlic (minced)
1/4 CUP Sugar
1/4 CUP Rice Wine Vinegar
10 Green Onions (separate white and green parts)
1 TSP Sesame Oil
1/2 TSP Red Chili Flakes
1/2 CUP Sesame Seeds
3 CUP Water
PREPARING THE KALBI GLAZE
Separate the white and green parts of the green onions. Mince the tops of the green onions, and save for later use.
Begin making the kalbi glaze by placing the soy sauce, ginger, garlic, honey, sugar, rice wine vinegar, sesame oil, red chili flakes, and the white parts of the green onion into a blender.
Blend until completely mixed. Fold in the sesame seeds. This is your kalbi glaze.
PREPARING THE FULLBLOOD WAGYU SHORT RIBS
Pour half of the kalbi glaze over the Fullblood Wagyu short ribs. Allow the meat to marinade for at least 3 hours.
Place the short ribs on the grill, and sear both sides. Glaze the ribs with any excess kalbi glaze.
Once nice and seared, place the Fullblood Wagyu short ribs on a roasting rack or roasting pan.
Place 3 cups of water in the bottom of the pan, and cover with foil.
Cook in the oven at 325°F for 1 1/2 to 2 hours or until fork tender.
Remove the foil, and turn the oven temperature up to 400°F. Return the short ribs to the oven.
Using the remaining kalbi glaze, baste the Fullblood Wagyu short ribs every 10 minutes until there is a nice char and glaze on top of the ribs.
Remove the short ribs from the oven, and plate.
Top with more sesame seeds and the reserved green onions.
Serve warm, and enjoy!
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